Cr, Fe and Se Contents of the Turkish Black and Green Teas and the Effect of Lemon Addition
Tea is consumed by a big part of the world-s
population. It has an enormous importance for the Turkish culture.
Nearly it is brewed every morning and evening at the all houses. Also it is consumed with lemon wedge. Habitual drinking of tea
infusions may significantly contribute to daily dietary requirements of elements.
Different instrumental techniques are used for determination of
these elements. But atomic and mass spectroscopic methods are preferred most. In these study chromium, iron and selenium contents
after the hot water brewing of black and green tea were determined
by Optical Emission Spectroscopy (ICP-OES). Furthermore, effect
of lemon addition on chromium, iron and selenium concentration tea
infusions is investigated.
Results of the investigation showed that concentration of
chromium, iron and selenium increased in black tea with lemon addition. On the other hand only selenium is increased with lemon
addition in green tea. And iron concentration is not detected in green
tea but its concentration is determined as 1.420 ppm after lemon addition.
[1] L. K. Mandiwana, N. Panichev, S. Panicheva, "Determination of
chromium (VI) in black, green and herbal teas", Food Chem. Vol. 129,
pp. 1839-1843, 2011.
[2] D. Desideri, M.A. Meli, C. Roselli, L. Feduzi, "Polarized X ray fluorescence spectrometer (EDPXRF) for the determination of essential
and non essential elements in tea", Microchemical Journal, Vol. 98, pp.
186-189, 2011.
[3] B. Kralj, I. Krizaj,P. Bukovec, S. Slejko, R. Milacic, "Speciation of
alumimium in tea infusions by use of SEC and FPLC with ICP-OES and
ES-MS-MS detection", Anal. Bioanal Chem. , Vol. 383, pp. 467-475, 2005.
[4] http://www.equiteas.com/index.php?main_page=index&cPath=1
retrieved on 10.05.2012
[5] http://www.teacuppa.com/Bai-Pian-Green-Tea.asp retrieved on
10.05.2012
[6] http://173.192.107.190/~anjam/gabispics/turkishtea.html retrieved on
10.05.2012.
[7] http://ods.od.nih.gov/factsheets/Chromium-HealthProfessional/
retrieved on 10.05.2012
[8] http://ods.od.nih.gov/factsheets/Iron-HealthProfessional/ retrieved on
10.05.2012.
[9] http://ods.od.nih.gov/factsheets/Selenium-HealthProfessional/ retrieved
on 10.05.2012.
[10] A. Krejcova, T. Cernohorsky, "The determination of boron in tea and
coffee by ICP-AES method", Food Chem, vol. 82, pp. 303-308, August
2003.
[11] A. S. Kipcak, O. Dere Ozdemir, S. Hafizoglu, E. Moroydor Derun, M.
B. Piskin, "Determination of some essential element concentrations in
turkish teas", in Proc. Abstract Index Book, 12th Mediterranean
Congress in Chemical Engineering, Barcelona, Spain, November 2011,
pp. 58, poster 23_015_P.
[12] O. D. Ozdemir, A.S. Kipcak, E. M. Derun, N. Tugrul, M. B. Piskin,
"The analysis of the boron amounts in coffees by the method of ICPOES",
International Review of Chemical Engineering Rapid
Communications (IRECHE), Issue 2, Vol. 2, pp. 326-328, March 2010.
[13] C. Zhang, "Fundamentals of environmental sampling and analysis",
Wiley-Interscience, 2007, pp.221.
[1] L. K. Mandiwana, N. Panichev, S. Panicheva, "Determination of
chromium (VI) in black, green and herbal teas", Food Chem. Vol. 129,
pp. 1839-1843, 2011.
[2] D. Desideri, M.A. Meli, C. Roselli, L. Feduzi, "Polarized X ray fluorescence spectrometer (EDPXRF) for the determination of essential
and non essential elements in tea", Microchemical Journal, Vol. 98, pp.
186-189, 2011.
[3] B. Kralj, I. Krizaj,P. Bukovec, S. Slejko, R. Milacic, "Speciation of
alumimium in tea infusions by use of SEC and FPLC with ICP-OES and
ES-MS-MS detection", Anal. Bioanal Chem. , Vol. 383, pp. 467-475, 2005.
[4] http://www.equiteas.com/index.php?main_page=index&cPath=1
retrieved on 10.05.2012
[5] http://www.teacuppa.com/Bai-Pian-Green-Tea.asp retrieved on
10.05.2012
[6] http://173.192.107.190/~anjam/gabispics/turkishtea.html retrieved on
10.05.2012.
[7] http://ods.od.nih.gov/factsheets/Chromium-HealthProfessional/
retrieved on 10.05.2012
[8] http://ods.od.nih.gov/factsheets/Iron-HealthProfessional/ retrieved on
10.05.2012.
[9] http://ods.od.nih.gov/factsheets/Selenium-HealthProfessional/ retrieved
on 10.05.2012.
[10] A. Krejcova, T. Cernohorsky, "The determination of boron in tea and
coffee by ICP-AES method", Food Chem, vol. 82, pp. 303-308, August
2003.
[11] A. S. Kipcak, O. Dere Ozdemir, S. Hafizoglu, E. Moroydor Derun, M.
B. Piskin, "Determination of some essential element concentrations in
turkish teas", in Proc. Abstract Index Book, 12th Mediterranean
Congress in Chemical Engineering, Barcelona, Spain, November 2011,
pp. 58, poster 23_015_P.
[12] O. D. Ozdemir, A.S. Kipcak, E. M. Derun, N. Tugrul, M. B. Piskin,
"The analysis of the boron amounts in coffees by the method of ICPOES",
International Review of Chemical Engineering Rapid
Communications (IRECHE), Issue 2, Vol. 2, pp. 326-328, March 2010.
[13] C. Zhang, "Fundamentals of environmental sampling and analysis",
Wiley-Interscience, 2007, pp.221.
@article{"International Journal of Biological, Life and Agricultural Sciences:56598", author = "E. Moroydor Derun and A. S. Kipcak and O. Dere Ozdemir and M. B. Piskin", title = "Cr, Fe and Se Contents of the Turkish Black and Green Teas and the Effect of Lemon Addition", abstract = "Tea is consumed by a big part of the world-s
population. It has an enormous importance for the Turkish culture.
Nearly it is brewed every morning and evening at the all houses. Also it is consumed with lemon wedge. Habitual drinking of tea
infusions may significantly contribute to daily dietary requirements of elements.
Different instrumental techniques are used for determination of
these elements. But atomic and mass spectroscopic methods are preferred most. In these study chromium, iron and selenium contents
after the hot water brewing of black and green tea were determined
by Optical Emission Spectroscopy (ICP-OES). Furthermore, effect
of lemon addition on chromium, iron and selenium concentration tea
infusions is investigated.
Results of the investigation showed that concentration of
chromium, iron and selenium increased in black tea with lemon addition. On the other hand only selenium is increased with lemon
addition in green tea. And iron concentration is not detected in green
tea but its concentration is determined as 1.420 ppm after lemon addition.", keywords = "Black tea, green tea, ICP-OES, lemon", volume = "6", number = "11", pages = "1004-5", }